Grape blend: 100% Sangiovese
Alcohol content: 13.5% vol
Acidity: 5.25 g/l
Residual sugars: 0.51 g/l
Like every good Tuscan, Sangiovese has a character that’s elegant yet simple, but above all “tough”. And precisely thanks to this characteristic, it managed to cope with the difficult 2023 season; first the frost in April, then rain until mid-June and, lastly, the very hot and dry summer, really put the vines to the test. The biodynamic practices and irrigation didn’t quite manage to do miracles... but almost! Despite the limited number of bunches and the fact that they had sparse grapes with thick skins, the musts obtained were rich in aromas, polyphenols and colour pigments. Thanks to the rapid release of tannins and anthocyanins, fairly short periods of maceration – between 7 and 9 days at a temperature of 25 °C – were sufficient. Alcoholic and malolactic fermentation took place at the same time, without the wine being aged in casks in order to preserve its freshness. It then underwent light filtering before being bottled.
Tasting – Colour: cardinal red with garnet highlights after medium-long ageing in the bottle. The nose: typical notes of violet, spicy and balsamic hints and an aroma of wild blackberries. In the mouth: dry and austere, with tannins that are already soft even though the wine is young.
Wine and Food Pairing – Sangiovese, a “pure” expression of its homeland, gives its best with the most flavoursome and robust traditional Tuscan dishes: pappardelle with meat ragu, ribollita, pici with Salsa Etrusca, as well as succulent roast meats or stews, such as “peposo” from Impruneta, but also simply with “ciacce fritte” (= fried flatbread) filled with finocchiona.
Awards – Silver Medal for the 2019 vintage at the Mundus Vini Biofach 2021, Nuremberg, Germany.